Cornmeal Porridge

This Jamaican cornmeal porridge is smooth, creamy, and warmly flavored with coconut milk, cinnamon, nutmeg, and vanilla. It cooks on the stovetop in about 10 minutes and can be sweetened and topped exactly how you like it.

What Is Jamaican Cornmeal Porridge?

Cornmeal porridge is a traditional breakfast across Jamaica and other Caribbean islands. In some Caribbean communities, it is also known as cog, pap, or pop.

Jamaican-style versions are generally made with fine yellow cornmeal, milk or coconut milk, cinnamon, nutmeg, vanilla, and a sweetener. Sweetened condensed milk is a popular choice because it adds sweetness and extra creaminess. This version uses carton coconut milk and can be sweetened with condensed milk, sugar, maple syrup, honey, or another sweetener you enjoy.

Ingredients and Substitutions

• Milk: This recipe was tested with unsweetened carton coconut milk, which is lighter than canned coconut milk. Soy milk, almond milk, or cow’s milk can also be used.
• Cornmeal: Use fine yellow cornmeal for a smooth, creamy porridge. Medium or coarse cornmeal will produce a grainier texture and may require a longer cooking time.
• Sweetener: Sweeten the finished porridge with cane sugar, condensed milk, coconut condensed milk, maple syrup, honey, or molasses.
• Toppings: Serve it with banana, pineapple, mango, passion fruit, berries, or an extra sprinkle of cinnamon or nutmeg.

How to Make Cornmeal Porridge

Start with cold liquid: Whisk the fine cornmeal into the water and coconut milk before placing the saucepan over the heat. Starting cold helps the cornmeal disperse evenly and prevents small lumps from forming.

Cook it gently: Warm the mixture over medium heat, whisking as it approaches a simmer. Once it begins to bubble, reduce the heat to low and continue cooking, stirring across the bottom and into the corners of the pan so the porridge does not catch.

Check the consistency: The porridge is ready when it is smooth, no longer tastes gritty, and flows slowly from the spoon like warm custard. Remove it from the heat while it is still slightly looser than you want, since it will thicken as it cools.

Serve the porridge on its own, with fresh fruit, or with hard dough bread (hardo bread) or crackers on the side.

How Thick Should Cornmeal Porridge Be?

The porridge should be smooth, creamy, and thick enough to coat a spoon while still flowing slowly into a bowl. Remove it from the heat while it is slightly looser than your preferred serving consistency because cornmeal porridge thickens quickly as it cools.

If it becomes too thick, whisk in a small splash of warm milk or water. If it is too thin, cook it over low heat for another minute or two.

How to Prevent Lumps

Whisk the cornmeal into the milk and water before turning on the heat. Starting with cold liquid allows the cornmeal to disperse evenly instead of forming lumps when it touches hot liquid.

Continue whisking as the mixture approaches a simmer, paying particular attention to the bottom and corners of the saucepan. Once it has thickened evenly, switch to a wooden spoon and stir frequently until fully cooked.

Storing and Reheating

• To store: Let the porridge cool, then refrigerate it in an airtight container for up to 3-4 days.
• To reheat: Warm it gently in a saucepan over low heat or in the microwave, stirring occasionally. Add a splash of water or milk as needed, since the porridge will thicken in the refrigerator.

For another Caribbean-inspired favorite, try my Rasta Pasta, it’s one of the most popular recipes on my site for a good reason!